Berrymisu Cupcakes
Serves: 12 cupcakes
Little Victoria sandwich cupcakes filled with mascarpone cream and fresh berries.
  • 1 stick/113g butter
  • ⅔ cup/150g caster/superfine sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1¾ cups/220g all purpose/plain flour
  • 1¾ teaspoon baking powder
  • ½ teaspoon salt
  • ⅔ cup/160ml milk
  • 8oz/227g mascarpone cheese, room temperature
  • ½ teaspoon vanilla
  • ½ cup/60g powdered sugar
  • ⅔ cup/160ml cold heavy whipping cream
  • ½ cup mixed berries, fresh or frozen
  • ½ cup prepared mascarpone cream frosting
  • Extra fresh berries for decorating
  • White chocolate to shave over the top (optional)
  1. Preheat the oven to 350℉/180.
  2. Prepare a 12 hole cupcake/muffin tin, line with decorative paper liners.
  3. Mix the flour, baking powder and salt together in a bowl and put aside.
  4. Using a mixer, cream the butter and sugar together until light and fluffy.
  5. Add the vanilla.
  6. Add the eggs one at a time. mixing well after each addition.
  7. Add a ⅓ of the flour and mix.
  8. Add ½ of the milk and beat until incorporated.
  9. Add another ⅓ of the remaining flour and blend well.
  10. Add the last bit of milk.
  11. Finish by adding the last ⅓ of the flour and mixing well to ensure an even batter.
  12. Scoop the batter into the cupcake tin, filling ¾ of the way.
  13. Bake for 20-25 minutes until golden brown and springy to the touch.
  14. Cool on a rack.
  1. Using a hand mixer beat the mascarpone cheese until soft and smooth.
  2. Add the powdered sugar and vanilla and beat till smooth.
  3. Using a whisk attachment, gradually add the heavy cream and beat until the frosting is whipped and can be piped.
  4. You may need to add more cream or sugar depending on the consistency.
  5. Chill in the fridge until needed.
  6. Have a piping bag ready if you are going to pipe on the frosting.
  1. Mash the berries slightly so they are not so chunky.
  2. You also want the pretty blue/red colour to seep and dye the filling.
  3. Add the ½ cup of the frosting and mix together.
  4. Keep as side as you prepare the cupcakes.
  5. Take a cooled cupcake and using a sharp knife, cut a circle about 1 inch/2cm digging into the cup cake a little to make an indent for the filling.
  6. Trim the underside of the tops you cut off and keep to top off the cupcake after filling.
  7. Put a teaspoon or so of the filling inside each cupcake indent.
  8. Replace the cupcake top and press gently to smooth top a little bit.
  9. Repeat with all the cupcakes.
  10. Once all the cupcakes have been filled, they are reday to be frosted.
  11. You can spread the frosting using a small spatula or you can do fancy rosettes with a piping bag.
  12. Decorate the top with some of the reserved fresh berries and white chocolate.
Use a heavy whipping cream for the frosting. If you suspect that your cream will not whip to stiff peaks, whip the mascarpone cheese and sugar, and cream separately and combine the two.
Recipe by Coffee and Crumpets at